Light meals / snacks

Wonton ‘salad’ with XO Sauce

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Some beautiful people at my husband’s work organised a picnic lunch last weekend.  It was a diverse mix of people – Australians, Germans, Chinese and a few Indian families. A father brought his son and some yummy curry cooked by his wife’s friend.

“Why your wife’s friend cooked for us, a bunch of strangers?” we asked.

“Our Indians always help each other out in the community”, he smiled, ‘my son, for example, lived with his aunt for a few years; and our neighbor had picked him up from school for many years, unpaid of course”.

That sounds lovely, and a dream for many of us.

I live in a suburb in Sydney.  I like the area because it has lots of big trees and the community was warm and welcoming.  Things changed over the past few years with skyrocket housing prices. Moms are now working more hours and the stress spreading in the air.

How I wish we could have a closely knit community who can help each other, or simply having the time to ask each other, “are you ok?”

Wonton salad with XO Sauce

Here is a large wonton ‘salad’ I prepared for the picnic, a dish perfect for sharing.

The dish is somehow Cantonese, spiced with a Hong Kong style XO sauce made with scallop, fish, garlic and chili; yet it is not quite Cantonese as it was served lightly chilled, a cooking style used frequently by Northern China called the ‘liang ban’ (cool-mix).

A video on how to wrap wontons is also attached below.

Recipe is as follow: Read the rest of this entry »

Chilled pork hocks with soy sauce and Asian spices (FODMAP friendly, gluten free option)

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A common style of Chinese cooking is called ‘liangban’ or ‘liangchai’, which means a salad-like chilled dish. The ingredients for these dishes can be very diverse, from vegetables to different kinds of meat including offal.  My husband’s favorite liangchai is Sichuan style liver and tongue. My favorite liangchai is pork hocks.

This week I made a liangchai with pig hocks. It took 2 days, but the process was very simple and easy.

Chilled pork hocks with soy and Asian spices (FODMAP friendly, gluten free option)

Recipe is as follows:

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Pan fried tofu with soy sauce (FODMAP friendly, gluten free option, vegan)

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When I was growing up in China, tofu was the cheapest protein and it was always plentiful.  At the fresh food market they sold tofu on a large timber slab, carefully cutting out the required portion for each customer – 10 cents, 20 cents…

My grandmother loved pan frying tofu with load of cooking oil. She cut the tofu into little triangles then fried them until golden brown. She then finished cooking with a splash of soy sauce. What a mouth watering aroma!

Tonight I pan fried some tofu with soy sauce for dinner – the tofu was soft and heart warming.

* Use plain tofu for a FODMAP friendly recipe; use gluten free soy sauce for a gluten free option.

Pan fried tofu with soy sauce (FODMAP friendly, gluten free option, vegan)

 

It was so easy to make:   Read the rest of this entry »

Fried duck eggs, with green shallot and dark soy sauce (FODMAP friendly, gluten free option)

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An Italian man at my husband’s work keeps a few ducks in his back yard. He gave us some fresh eggs last week. The eggs reminded me a $20 fried egg dish I had at a posh Asian restaurant, garnished with plenty of green shallot and dark soy sauce.

‘I can cook that’, I said to myself.   It was easy,  I cracked an egg, shallow fried it in hot oil with some green shallot (scallion); then transferred the egg to a plate, splashed a little dark soy sauce on top.  It looked colorful and delicious.

* Use the green part of the scallion for a FODMAP friendly version; use a gluten free soy sauce for a gluten free option.

 

Fried duck eggs, with green shallot and dark soy sauce (FODMAP friendly, gluten free option)

 

Fried duck eggs, with green shallot and dark soy sauce (FODMAP friendly, gluten free option)
Fresh duck eggs

Saute spiced cauliflower, with grilled kiwi fruit (gluten free, vegan)

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Over twenty years ago I lived and worked in Tasmania. I fell in love with the stunning landscape and its beautiful bays. Recently we took our little boy to the east coast of Tasmania. The highlight of the trip was the walk at the Bay of Fire, jumping and running among the colorful rocks. I took many photos. Here are two of my favorite:

Bay of Fire, Tasmania
Bay of Fire, Tasmania

 

DSC03294 #1
Colorful sea rock at Bay of Fire, Tasmania

I was so fascinated by the ‘kiwi fruit’ on the rock, I decided to make a dish. I sauteed some finely chopped cauliflower and Spanish onion with a little cooking oil, spiced with some turmeric, cumin, garam masala, a little fresh chili and sea salt.  The veggies were served with lightly grilled kiwi fruit slices – the ingredients complemented each other very well, sweet, sour and spicy.

So simple, no recipe required.

Saute spiced cauliflower, with grilled kiwi fruit  (gluten free, vegan)

Fried cactus flowers, with Chinese five-spice and fried green shallot (gluten free)

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The cactus flowered again this year, yielding 2 single strikingly beautiful flowers, with pink and pearl like colors.

Fried cactus flowers, with Chinese five-spice and fried green shallot (gluten free)

Fried cactus flowers, with Chinese five-spice and fried green shallot (gluten free)

Last harvest I made a soup with the flowers. This year I fried them with some egg and corn flour, flavored with Chinese five-spice and green shallot.

DSC02150 #1

Method is as follows:

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Saute oyster mushrooms with bok choy (low FODMAP, Vegan)

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Monash University updates their FODMAP diet app from time to time. I recently noticed that oyster mushroom has been added to the ‘green’ traffic light list at 86g per serve. Bok Choy is now restricted to 85g per serve due to moderate amount of polyolsorbitol.

So here is a simple oyster mushroom dish for our friends on low FODMAP diet.

 

Saute oyster mushrooms with bok choy (low FODMAP, Vegan)

Method is as follows:

Read the rest of this entry »